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Thai shrimp and coconut rice

18

  • Prep Time10 mins
  • Total Time10 mins
  • Makes8 cups (2 L)
*PLUS Cooking time: 135 minutes
Thai shrimp and coconut rice

Andreas Trauttmansdorff

Ingredients

  • 284-mL can undiluted chicken broth

  • 1 to 1 1/2 tsp Thai red curry paste

  • 398-mL can coconut milk

  • 1/3 cup water

  • 1 tsp ground coriander

  • 1 tsp salt

  • 2 red bell peppers, chopped

  • 1 onion, chopped

  • 1 1/2 cups uncooked converted rice, see Rice essential, below

  • 340-g bag frozen cooked peeled shrimp

  • 1 lime

Instructions

  • Pour chicken broth into bowl of slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion and rice

  • Cover and cook until rice is tender, 2 hours on high or 4 hours on low. Then place frozen shrimp in a sieve. Rinse with cold water until ice crystals melt. Drain well and stir into rice. Cover and cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best eaten same day it's made, but will keep well, covered and refrigerated, 1 day.

Nutrition (per serving)

Calories 293, Protein 14.6g, Carbohydrates 33.1g, Fat 11.6g, Fibre 1.1g, Sodium 629mg.

Yes, you can cook up a complete party entree in a slow cooker. This creamy rice dish with shrimp and peppers is easy - perfect for a potluck!

Rice Essential

You must use converted rice in this recipe - it's the only one that produces good results.

Freshen Up

Stir in 1/2 cup (125 mL) chopped fresh basil or coriander. Add strips of mango and sprinkle with chopped toasted peanuts.

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